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Ingredients
500 g (½ kg) minced meat
1 onion, finely chopped
4 eggplants
Coriander, to taste
Mustard powder, to taste
1 teaspoon paprika
Pepper, to taste
Salt, to taste
1 tablespoon mayonnaise
Vegetable oil (for cooking)
Preparation
2. Preparing the Minced Meat Mixture
In a large mixing bowl, combine 500 g of minced meat with 1 finely chopped onion. The onion adds sweetness and moisture to the filling, balancing the richness of the meat.
Add 1 tablespoon of mayonnaise to the mixture. The mayonnaise helps to bind the ingredients together and keeps the meat tender during cooking.
3. Stuffing the Eggplants
Take the prepared eggplants and garnish them with the meat mixture. Press the mixture firmly into the cuts and slits you made in the eggplants, ensuring that the stuffing is evenly distributed.
Once stuffed, drizzle the eggplants with a little vegetable oil and sprinkle them with a pinch of salt. The oil will help the eggplants brown nicely, while the salt enhances their natural flavor.
Heat a large pan over medium heat and add a little vegetable oil. Once the oil is hot, place the stuffed eggplants in the pan. Brown the eggplants for about 1 minute on each side. This step helps to seal in the flavors and gives the eggplants a beautiful golden color.
